Pepper chopper head
By VicentaLakin
There's no such thing as a hot dish in a restaurant. It's easy to clean up fish heads, pick them up, steam them, pour oil
Recipe Recommendations
- fish head a
- chopped pepper 200 grams
- Xiaohong Chuanjiao for 2~3
- shallots 1 handful
- garlic 8 petals
- ginger 30 grams
- cooking wine 2 tablespoons
- vinegar 1 teaspoon
- salt appropriate amount
- soy sauce 2 tablespoons
- white sugar a little
- sesame oil 1 tablespoon
- salad oil 2 tablespoons
- oyster sauce
- pepper 20 grains
- octagonal 1 capsule
Steps for Pepper chopper head
1
The head of the fish is removed from the cheeks, the bottom is removed from the fish and the residue in the fish chamber, especially the black film, must be removed。
2
The fish head is then split from the bottom of the fish to the middle, and a spoon of soy sauce, a spoon of wine, a spoon of pelican oil, and a proper amount of salt plastered and salted for more than 10 minutes to make it taste early。
3
Take a big plate and lay it in a big plate with a tattered ginger。
4
Then the head of the fish is flattened up to the ginger。
5
Put pepper in the big bowl。
6
It's all about onions, ginger and garlic。
7
It is then added to the beryllium or steamed fish oil, a spoon of raw, a spoon of wine, a little sugar, a little spoon of white vinegar, a little pepper powder, and a little bit of salt that can be mixed with the salt of the pepper。
8
Scattered peppers to the head of the fish in the plate, and then put them in the boiler where the water has been boiled, evaporated for 10-12 minutes (as determined by the size of the fish head)。
9
And take out the steamed head of the fish, and put green flowers on it。
10
Put the boiler in salad oil (which, if you like, can be used for chili oil), then put it in peppers, eight horns of fire, then bring out eight horns of peppers, then pour it into hot oil, and then get it on the onions while it's hot。